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If I have the time, was gonna see about grinding my own burger. We have the grinding attachment for the Kitchen Aid Mixer & have never used it.

Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee

For sure I will be doing some pork belly on Saturday, but Sunday depends on what I find in the market.

Maybe some roast apples w. brown sugar and butter, depending on what's in the orchards.

Oh, and Mark0525, you do have to try brisket at least once. Tho' I can't say any I've done have been all that good, they all were eaten pretty quickly. The only advice I can offer is to let them get about 195, and slice thinly.

Ribeyes tonight. Cooked shrimp stuffed with crab (actually crab cake from Fresh Market), and wrapped in bacon, held together with a toothpick, last night. Placed on a hot griddle and very carefully turned them a time or two to get the bacon browned. Dome temp approx 450.

I"m a stubborn old coot. I was at a BBQ competition last weekend and got knocked over by this one competitor who gave me a taste of his brisket.IT WAS AWESOME !!!Take the time to learn to do a brisket. The recipe's here are good ones! And cook it slow. yeah, (drool)

Right now I got a turkey in there. Smoking up with cherry wood.You might ruin a couple briskets when you do your first ones. But Let me tell you this: Once you got it down your wife and friends will think you're a genius !! They will worship the ground you walk on, You'll be immortalized with your statue in the town square...(ok, maybe that's going to far)